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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Coverage is partial and says so. A country appears with its research output only once its works have been swept; until then the portal shows whatever the graph happens to hold for it and labels it as exactly that.

Nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat

2024JournalOpen access

10.54117/iajnfms.v2i1.49 Full text1 citations

Authors

4 authors across 3 institutions in 1 country.

Udedeh H. EmemFirst author
- Rivers State University (NG)
N.J.T. Emelike
- Rivers State University (NG)
as printed: Nkechi J. T. Emelike
Chinasa Okorie-Humphrey
- Michael Okpara University of Agriculture (NG)
Chukwunwike Uchenna EnyiSenior author
- Imo State University (NG)

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 0.91

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2024 · 1 citations
https://openalex.org/W4400809995

Nutritional and sensory properties of cookies produced from flour blends of African walnut (Tetracarpidium conophorum), Justicia carnea and wheat · Sankore